Well, most of them anyway.
Muffins are our breakfast of choice around here…they’re portable, hearty, and generally not the unhealthiest things we could be eating. And when you put fruit in them? Forget it. Eating a fruit-laden muffin in the morning gives me the leeway to eat my weight in Cheetos later in the afternoon (in my head.)
I really, really love banana nut bread which is weird because as a kid I HATED bananas with a fiery burning passion. Come to think of it, I hated all things yellow which is a strange aversion to have for no apparent reason. Was I attacked by someone in a Big Bird Costume, or perhaps a yellow lab? I’ll probably never know. But I’m over it now and so Blueberry Banana Nut Muffins were born, mostly because blueberries are on sale and once you’ve eaten six bowls of cereal with blueberries you start looking for other ways to use them up.
Be careful not to overbake these guys…there’s truly nothing sadder than a dry muffin. Well, maybe a few things sadder but nobody likes dry muffins, is my point.
BLUEBERRY BANANA NUT MUFFINS
makes about 12 regular-sized muffins
3 overripe bananas
1/2 cup sugar
1/4 cup brown sugar
1 cup blueberries (fresh or frozen)
1/2 cup chopped walnuts, pecans, or almonds
1 tsp. baking soda
1 tsp. baking powder
1/2 tsp. salt
1/2 tsp. cinnamon
1/2 cups flour
1/4 cup melted butter (1/2 stick)
1/3 cup plain or vanilla yogurt (or sour cream)
optional: 1/4 cup rolled oats
1. Preheat the oven to 375 and grease your muffin tin well (or line with cupcake liners.) In a medium bowl combine the baking soda, baking powder, cinnamon, salt, and flour. In a large bowl or the bowl of a stand mixer use your hands to mash the peeled bananas until they’re super gooey but still chunky.
2. Add the sugars and the egg to the banana and beat with the paddle attachment for about one minute, or until combined. Add the melted butter and the yogurt and beat again until just combined. Slowly add in the dry ingredient mixture bit by bit until incorporated but not a second longer. Using a spatula, gently fold in the nuts and blueberries being careful not to burst the berries.
3. Fill each muffin cup about 3/4 of the way full and top with the rolled oats if you like. Bake for 18-22 minutes or until a knife inserted in the muffins comes out clean. Err on the side of under-baking as they’ll cook a bit more as they cool. Let muffins cool all the way on a wire rack before you put them in an air-tight container to prevent them from getting soggy.